Clementine Cake

Total Time:
2 hr 50 min
Prep:
10 min
Cook:
2 hr 40 min

Yield:
1 (8-inch) cake
Level:
Easy

Ingredients
  • 4 to 5 clementines (about 1 pound total weight)
  • 6 eggs
  • 1 cup plus 2 tablespoons sugar
  • 2 1/3 cups ground almonds
  • 1 heaping teaspoon baking powder
Directions

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.

I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.


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4.3 48
Anyone know if you can freeze this? item not reviewed by moderator and published
Absolutely scrumptious. I cooked the whole recommended time, as the batter was scarily runny. If you burn your clementines (don't forget to make sure the water hasn't boiled off!!!), don't worry about it -- I sliced off the charred bits and the cake turned out unharmed! Will make again, and again, and again! Nigella, you are a culinary goddess! item not reviewed by moderator and published
This was delicious. I've made it twice, and the second time I added a pinch of salt and a few drops of almond extract. Much better. My spring pan is 9", so I needed to cut back the time a bit. I love that it has so few ingredients and so little hands-on effort. Even more, I love that it gets better with time! No stale toss away here! item not reviewed by moderator and published
Moist and delicious. Posted total cooking time is off by 10 minutes -- 2 hours to cook the clementines, then one hour to cook the cake. It was perfect at 55 minutes. item not reviewed by moderator and published
I used an equal weight of mandarin oranges, added a tsp of vanilla, and reduced the baking time to 40 minutes, topped it with a glaze (2 tbs butter, 1 1/4 c powdered sugar, the juice and zest of one mandarin, and 1 tsp lemon juice), and the cake was phenomenal. I'll definitely be making this again. item not reviewed by moderator and published
Just got mine out of the oven. For those of you who may not have a springform pan, a well buttered/floured baking dish works just as well :) item not reviewed by moderator and published
http://arrestedbygrace.wordpress.com/2014/01/02/clementine-cake/ We loved it! item not reviewed by moderator and published
This cake is a masterwork. IGNORE the low ratings. It just drives me insane when people give a low rating to the recipe, when really they are rating their experience. Especially when the comment goes on to describe how they fault was their own. Use a little sense. You have to taste your citrus before using it to see if the pith is bitter. DUH! And for those who mewl over it being sticky...just toast it! Little butter, and you're in tall cotton. Sigh. I love this cake. Thank you lovely Nigella item not reviewed by moderator and published
Excellent recipe whether you eat gluten free or not. I have made this twice, once with whole almonds and once with slivered almonds without the skin which I then ground in my food processor. I like it better with the skinless almonds. Tip: half the clementines along the "equator" to more easily remove any seeds. I made this once with the glaze and once without it. Great either way and also good with a little whipped cream. Definitely better the next day. item not reviewed by moderator and published
Surprisingly easy, and because of the time of year, I subbed 1 lb of tangerines for the clementines, worked well. I also made these into cupcakes (20 minutes bake time, that I'll top with lactose free chocolate frosting for someone who has issues with both gluten AND dairy. They actually taste refreshing! item not reviewed by moderator and published
Outstanding cake recipe and so simple and easy to make. We loved this moist, orange-flavored cake and we are not gluten free or lactose intolerant. I weighed the ground almonds as per the tv episode to 250 grams and used that amount. I went and added the 1 and 1/4 cup regular sugar as per the written food network recipe, because although in the tv episode Nigella uses 225 grams of caster or super fine sugar, I only had regular sugar. Really wonderful, impressive results with this recipe. First time trying boiled fruit as the main ingredient in a cake, I would never have thought it could taste this amazing. Thank you Nigella. item not reviewed by moderator and published
We loved this recipe!!!! As someone who HAS to be gluten free it is alway a special treat to eat good cake with amazing texture. I would have given 5 stars if it was a bit sweeter, just a personal preference. Gave this to other Celiacs and they gave it a thumbs up as well!!! My non gluten free husband LOVES it. item not reviewed by moderator and published
This is absolutely fantastic. For all you gluten free and/or lactose intolerant people out there. item not reviewed by moderator and published
This recipe was simple and fast -- I was able to throw it together after work while dinner was cooking -- and the result was outstanding. It's fresh and flavourful, and the whole house still smells like citrus from baking it last night. : item not reviewed by moderator and published
yummy, easy, gluten-free! been making for years. item not reviewed by moderator and published
I followed the recipe exactly. The result was excellent, especially considering the ease with which this recipe can be executed. The cake was moist, delicious and not overly sweet: an excellent cake for breakfast/brunch or with tea. item not reviewed by moderator and published
I love the crumbly/gooey texture of the cake. It is very unique and not too sweet which is what I prefer. I tried to stick to the 1 lb of fruit-I used 5 clementines-which weren't that juicy and 1 juicy sweet orange. I added a little extra sugar and it came out perfect. item not reviewed by moderator and published
Two things to know. (1 This is not a sweet cake. (2 Absolutely use a springform pan. My disaster was choosing to use a bundt cake pan. When cold, the cake would not come out of the pan. Especially when company was due to arrive in one hour, OMG. I got the top half to come out, and dusted it with non-melting sugar (confectioners + smidge of cornstarch and it looked all right, sort of. Served it with rich vanilla ice cream and got compliments. (I also forgot to take out the seeds before processing the boiled clementines but it had no effect on the taste and I think I was just lucky that the little tangerines I used had almost no seeds. item not reviewed by moderator and published
Beautiful. Is already a family favourite. item not reviewed by moderator and published
I saw Nigella making this on CDN TV last year, and was blown away by how simple it is. I have made it several times and never tire of it. I always use my processor (yes after simmering the oranges. Always rave reviews............... On that note, I am about to make it tonight for friends on the weekend. Cannot wait.......... item not reviewed by moderator and published
I LOVED this cake! I changed it a bit to lower the sugar content. I used Stevia (a sugar substitute) for 1/2 the sugar along with an extra ½ teaspoon baking powder and lowered the oven to 350 (which is recommended when you use a sugar substitute for baking. It was delicious, moist, and I didn’t even use a glaze or anything on top. I’m sure that would add even more flavor but again I didn’t want any extra sugar. I really think you could just put sliced clementine’s on top and serve any time throughout the day for a nice treat! Yes I know, a bit of chocolate drizzle would be yummy on it too….but gotta watch the sugar!  A Must Try! item not reviewed by moderator and published
Another amazing recipe .. very easy to make and absolutely scrumptious!!! Thank you so much! item not reviewed by moderator and published
I do not know why anyone would give this 1 star. I have been making this cake for years, since I lived in the UK and saw Nigella make it on her show. It is super-moist and easy to make. If I am feeling lazy, I just throw all of the ingredients into the food processor (after I have boiled the clementines. I have never had a bitter cake, and it is always moist and delicious. It is not a flour cake, and it has more of a mealy texture, but this is not a bad thing. Also, the pith of citrus fruit is VERY good for you, and full of nutrients. I highly recommend this recipe! item not reviewed by moderator and published
I've only ever made fairy cakes so baking this was a mission ...or so i thought BUT i was pleasantly surprised. Easy no fuss ingredients, simple to follow instructions and an amazing result. The taste definitely gets better as the days go buy so we enjoyed a slice fresh from the oven and then for a few days more. I become a show off by using the syrup recipe from Nigella's lemon pollenta cake recipe and injected half my cake with this. Yummy! This is going to be one of my signature offerings at Dinners and Tea parties! item not reviewed by moderator and published
I have made this cake many times with great success, getting raves and requests for the recipe. Last night I made it and it was awful. The difference - the clementines. I hadn't tasted one of the clementines until after I made the cake. They didn't smell as nice as usual when I was cooking and processing them but I really didn't think it would make that much difference. In my current "frugal" mode, I had bought a less expensive, different kind of clementine. A good lesson in always starting with the best ingredients! item not reviewed by moderator and published
Maybe I'm the exception but i thought this cake was inedible. I will never make it again. However I will say that my friends and family ate it and took some home. It could have been pity or the fact that i almost threw it at them as they were walking out. item not reviewed by moderator and published
I had some clementines that were about to go bad, and decided to make this recipe to use them up. I did everything like the recipe said, but with a few exceptions and I am extremely happy with the outcome! I used 5 clementines, and boiled them for 2 hours like she says. I had to go run errands, so I put them in the fridge after I had drained them so they could cool, and made the cake when I got back. I finely chopped the clementines by hand, then kind of drained them some more by letting them sit in a strainer and letting the excess juices/water out (just because it seemed like too much liquid after I had chopped them up). In a separate bowl I beat the eggs (by hand) then added 2 cups ground almond, only 1/2 cup of sugar, the baking powder, and added a bit of vanilla like one of the other reviews said, and also a 1/2 of flower to add some thickness to the batter. I folded the clementines into the batter slowly just until blended. I baked it uncovered for about 50 minutes, then covered it with foil and baked it for maybe another 8 minutes or so. It came out beautifully! It was golden brown on top, moist in the middle, and had the perfect amount of sweetness - not too sweet but not bitter at all! I was worried about the peel, but the bits of it in the cake just was great for the texture and were like little bursts of citrus - the orange specks looked pretty too. I served it with some cream drizzled on top. Good for dessert, or breakfast! Highly recommend it :-) item not reviewed by moderator and published
I make this cake regularly as my girlfriends just adore it. We mostly have it as a desert when we have dinner on a Friday evening together. It takes so little effort, you cook the clementines on a Wednesday evening, then they cool overnight, I do this whilst cooking the dinner that evening. Then I make the cake on the Thursday afternoon, it takes minutes to add the rest of the ingredients, and I can get on doing thing whilst it bakes. Whilst it is still hot from the oven I smash 2 bars of Lindt Bitter Orange Chocolate and sprinkle it over it. This forms tha topping. Then just before it sets again I mark it with a knife into portions. It is always best left for 24hrs before you eat it, then it is heavenly!!!! I serve it with either very good quality Vanilla ice cream or Extra thick Jersey Cream from Loseleys. The flavours from the almonds and the clementines have merged and the cake has become beautifully moist by then. Follow this and I promise you will not be disappointed ever again. item not reviewed by moderator and published
I followed the tips from anonymous on 9-18-08 and it turned out alright. Then I finished it with a citrus glaze and it's really good. Probably would not cook it again because it's sort of a hassle but it's good for our low carb friends. madison, wi item not reviewed by moderator and published
I absolutely ADORE this cake, and always receive glowing accolades for it. HOWEVER, the very first time I made this, the bitterness distressed me also. I have since discovered the way to solve this, and every attempt since then has been a TRIUMPH. Firstly, the fruit you choose is imperative. I would suggest that you only use MANDARINS or clementines. The trick is not to buy fruit which has a thick PITH. This is the cause for the bitterness. Squeeze out all excess water - THEN weigh the fruit. In Nigella's recipe on her website, she states to use 375g fruit (which is 70g/2oz less than a pound). I add a little more sugar if I am concerned that the fruit I chose will be bitter. I also add 1-2 tsp vanilla extract. The vanilla REALLY eliminates the bitterness and adds a depth of flavour. Believe it or not, the way you then mix the ingredients will greatly improve the cake. With the drained cooled fruit, I cut them in half to remove seeds, then chop roughly, and blitz with an electric hand mixer (like the ones used to puree soups). Blend it COMPLETELY until you get no lumps of rind, and the fruit is just a lovely pale orange puree. Then blend in the sugar and vanilla. Carefully add one egg at a time and blend thoroughly with hand mixer after each addition. Measure out your almond meal and baking powder, and fold these into the wet ingredients. If you find it to be lumpy, get a hand whisk and lightly beat to get a smooth consistency. THE RESULT - a beautifully light and delicious cake that is gluten-free. Today, I have made this mix into little cupcakes for my nephew's birthday, and baked for 20 mins. It should yield about 18 - 24 cupcakes depending on how much you fill them. Hope these suggestions help, because it really is a great recipe that's worth a shot. item not reviewed by moderator and published
I thought this recipe was very interesting and decided to make it. I liked the texture of the cake and it smelled great coming out of the oven but I hated the flavor and stickyness of it. It was extremely bitter and I thought it was a weird sick sweet =T Even my parents wouldn't eat it and they're old-time Chinese parents (aka...they eat EVERYTHING, even if there's a mold tree on it-_-;;). item not reviewed by moderator and published
I found it to be different that any other cake. The almonds gave it a crumbly texture but the flavor of the clementines was excellent. item not reviewed by moderator and published
Served this at a party and everyone adored it. The dinner was lamb-focused, so this was the perfect finish--light, citrus-y and refreshing. Make sure you use good clementines, don't go more than a pound and boil them just like she says. I will make it again. item not reviewed by moderator and published
I find cakes not using flour to be most interesting and I confess it took me awhile to get 'round to making this one except I squeezed the clementines a bit just like she did on the program. I found the recipe here different than what I had copied down from her show--I went with this one, HOWEVER, I cut the recipe in half, used a small springform pan. This made an adorable tea cake! The cake is plenty rich--took me a whole week to eat it and I found I enjoyed it more as the week went along. The cake got just a little drier, but stayed plenty moist. If I were to make this specifically to serve, I might still stay with the half recipe, but serve with freshly whipped cream and candied clementine peel (or blood orange) as garnish. I loved this cake and had no problems with it all. item not reviewed by moderator and published
Everybody loved this Clementine Cake. The cake could not have come together any easier and why not - there are only 5 ingredients and all the mixing is done in one bowl. All my ferry commuters loved this cake and many asked where I got the recipe. Clementine Cake is great for coffee/tea or just a mid-morning snack. This is going in my recipe box. item not reviewed by moderator and published
My mother gave me two quart bags full of almonds the other day, so I took it as the perfect opportunity to bake this cake. I ground the almonds myself, and I don't think that I ground them enough. I loved the flavour of the cake, but it didn't turn out perfectly. I am certain that it somehow was my fault! :) It wasn't too sweet, not too bitter, and the combination of flavours was tasty. I'm still waiting on a few more reactions before I decide whether or not to make this cake again. item not reviewed by moderator and published
I purchased the Clementines just for this cake. I followed the recipe exactly. I covered the top to keep the cake from getting too brown. The flavor of the citrus was not pleasant and the texture was too coarse. I drizzled a little vanilla icing over the top. It looked good but I'd never make this again. This was way too much effort for the results. item not reviewed by moderator and published
I made the cake as directed and it wasn't horrible, but I was disappointed with the taste. It was moist and I liked the texture of the almonds. However, it tasted a bit bitter, like there was too much peel in it. If I every make it again I will probably only add one of the clementine skins instead of pureeing all of them with the skins on. Believe me I'm not one for sugary sweets, but this cake just was not sweet enough. item not reviewed by moderator and published
two hours? is that right? what does "cook" mean? hard boil? a simmer? item not reviewed by moderator and published
I love watching Nigella and have tried some of her recipes with great success. At first this one didn't appeal to me but I read so many good things about it online I decided to try it. It was okay...I didn't outright hate it or anything...but I honestly had no desire to eat it. I ate a tiny sliver and tried to pawn it off on my husband and other friends, all of whom politely tried a small piece and had the same reaction. It's not outright bad...it's just not something I'd ever feel a desire to make again. Or eat again. item not reviewed by moderator and published
I have been making this cake for years. I saw her do this on one of the morning shows, and am always looking for gluten free recipies. The almond flour gives it alot of texture, and it is not gooey sugar shock sweet like most american cakes. I made it by request for a baby shower and over heard some woman highly complaing about it. Oh well, don't eat it then. It takes a more sophisticated paate to appreciate it over the typical too sweet cakes. item not reviewed by moderator and published
This recipe is so different than any typical cake. The cake is very light but satisfying on a holiday evening by the fireplace. I would say it is a tiny bit bitter but it is balanced out by the sugar in the cake. It is not an average American cake that is simply sugar-filled. We loved it! So easy, no flour, no butter, delicious! item not reviewed by moderator and published
VERY moist and delicious. I make this all the time when I can get clementines. Don't expect a typical American cake. This is a different flavor and texture - that is what makes it so good and unique. You can serve it with a side of chocolate glaze or whipped cream if you desire. I love it so much because it is so different than what we usually make. If you don't make it with clementines, you should add more sugar to balance the peel's bitterness of the oranges or lemons. item not reviewed by moderator and published
I didn't have clementines so I used oranges instead, perhaps that's why mine turned out "water-logged"? It was too moist in a 'saturated sponge' kinda way. It also was somewhat bitter so I will add more sugar or less orange peel next time, and squeeze out the oranges better. Nigella's procedure on the TV program was different than outlined in the online recipe. But an interesting recipe! item not reviewed by moderator and published
The taste was extremely bitter. It seems like this was a case of recipe sabatoge and that something was intentionally left out of the recipe. I think that possibly the clementine peelings could have been reduced and there certainly could have been more sugar. item not reviewed by moderator and published
This is a wonderful alternative to cake made with flour. It is incredibly moist and delicious. I love Nigella's new show. She is sassy and has refreshingly different recipes. She is one of my new favorites. Go Nigella! item not reviewed by moderator and published
most interesting for a gluten free dessert item not reviewed by moderator and published
I love citrus cakes and this one ranks up there with the best of them. The citrus glaze just takes it to the next level. But is it just me or did she put the whole clemintine in "piths and all" in the episode while the recipe here has been "corrected"? item not reviewed by moderator and published

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Recipe courtesy of Brian Boitano